Soft, chewy, and quick to make, this easy almond flour cookies recipe has been my go-to dessert since 2014! Made with six simple ingredients in just 20 minutes, these cookies are packed with irresistible sweet, nutty flavor in every bite.
Why you’ll love this almond cookies recipe
Looking at the recipe, you’d never guess that these almond flour cookies are anything special, but they’re truly magical once baked!
Sweet, chewy, and perfectly soft, they’re an instant favorite with everyone who tries them.
I love cooking with almond flour, using it in desserts like my almond brownies and double chocolate almond cookies. However, if I had to pick a favorite, these cookies would probably be.
- Easy – All you need are six pantry staple ingredients and 20 minutes, and these cookies are ready to eat!
- Minimal equipment – There’s no need to pull out a mixer or special equipment. Thanks to the simple steps, a bowl and a spatula are all you need.
- Dietary needs – Naturally gluten-free, dairy-free, egg-free, refined sugar-free, and Paleo, these cookies fit a variety of dietary needs.
Don’t take my word for how good these cookies taste. Take a look at what readers are saying, too:
“I’ve made this recipe quite a few times but never left a comment. They are always a hit. Recently made them for my 3-year-old and he was like, Wow Mommy these are the best”
– Liyanna
“No one in my family is gluten, dairy, or egg intolerant but these are a favorite. Only thing I have added is sesame seeds on the top. Now I can’t keep them in the house as they disappear!!”
– Carol
Key Ingredient Notes
- Almond flour forms the base of the cookie dough. Do not substitute any other flour, or your cookies won’t work! Keep reading to learn about the different types of flour and how to use them in various recipes.
- Baking soda helps the cookies rise.
- Raw honey sweetens the cookies without the need for different types of sugar. If you prefer, you can substitute pure maple syrup to make the cookies vegan.
- Coconut oil adds moisture to the cookies and helps combine the ingredients.
- Pure vanilla extract – I almost always have homemade vanilla extract on hand, but storebought will also work. Just make sure to use pure vanilla extract, not imitation varieties!
How to make almond flour cookies
Before you begin, preheat the oven to 350°F (175°C). Then, line a baking sheet with parchment paper or a silicone mat, and set it aside.
1. Make the cookie dough
- Mix the ingredients in a large bowl until smooth. The mixture should be thick and evenly moistened. It’s ok if it looks a little crumbly!
- Stir in any optional mix-ins, if desired. I often add chocolate chips!
Adjust the batter
The batter’s texture can vary slightly depending on your ingredients (e.g., honey, maple syrup, almond flour, etc.). It’s normal if the batter is a little crumbly.
To test, squeeze a small amount of dough in your hand. If it holds its shape, you’re good to go!
If your batter is too dry to hold its shape, add a little bit more honey or coconut oil to moisten it. This cookie batter is quite forgiving!
2. Shape and bake
- Portion the dough into 1-inch balls using a medium cookie scoop, and place them on the prepared baking sheet, leaving space between each cookie.
- Gently flatten the cookie dough balls with your hand or the back of a spice. These cookies don’t flatten as much in the oven. So, this helps ensure they bake evenly!
- Bake for about 8-10 minutes or until lightly golden brown.
- Cool on the baking sheet for about 5 minutes. Then, gently transfer the cookies to a wire rack to cool completely.
Tips for Success:
- Mix well. Make sure to mix all the ingredients so that they are well coated and moist with an almond sand-like texture. Otherwise, your cookies are likely to turn out dry and may fall apart!
- Make sure to flatten the cookies. If you don’t flatten the cookies, they’ll stay round and will likely still be fairly raw in the center.
- Avoid overbaking. Keep a close eye on your oven, and remove the cookies as soon as they’re light golden brown in color. Remember they’ll continue to bake slightly as they cool!
- Handle the baked almond cookies carefully. Almond cookies are quite fragile as they come out of the oven but become a bit firmer as they cool. So, don’t rush the process, and handle them gently when transferring them to the wire rack.
Storing Tips
- Store leftover cookies in an airtight container at room temperature for up to 3 days. Or, transfer them to the fridge for up to 2 weeks. Note that they will become softer the longer they sit!
- Freeze almond cookies for up to 3 months. I recommend wrapping each cookie with plastic wrap to prevent them from clumping together. Then, transfer them to a freezer-safe container or sealable bag to freeze.
- Thaw in the fridge or at room temperature when you’re ready to serve.
FAQs:
Yes! If you know me, you know I add chocolate chips to anything I can, and they work great in this recipe. However, you can also include coconut flakes, quick oats, or raisins for extra texture and flavor.
Yes, butter works well in these cookies. I recommend using unsalted butter for the best results. Use 2 tablespoons (30 grams), melt it, and let it cool slightly. Then, proceed with the recipe as usual.
There’s no need! Almond flour won’t spread like all-purpose flour, which eliminates the need to chill these cookies.
More Cookie Recipes
Chewy Almond Flour Cookies
Ingredients
- 2 cups (200 g) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 1/3 cup (120 g) raw honey Note 1
- 2 tablespoons (30 g) coconut oil melted, Note 2
- 2 teaspoons pure vanilla extract
Optional Add-ins (pick one):
- ½ cup (90 g) semi-sweet chocolate chips
- ½ cup (50 g) unsweetened coconut flakes
- ½ cup (45 g) quick oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. (Note: It's ok if the batter looks crumbly. But if you think your batter is too dry, feel free to add a little more honey or coconut oil. The batter is quite forgiving.)
- If using, stir in optional add-ins like chocolate chips.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
- Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown.
- The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
Video
Tips & Notes
Nutrition
This recipe was originally published on January 22, 2014.
Hi Shinee, I just took my batch out of the oven. Baked 17 small cookies on an ungreased silicon baking sheet, and they’re gorgeous. I used agave nectar and butter in place of honey and coconut oil, and almond extract and rose water instead of the vanilla extract. My mix-ins were slivered almonds and tiny little rainbow nonpareils. They look like confetti cookies, very pretty. Bottoms are a tad darker than golden brown.
They are fragile but I imagine the honey would help them to set up better than the thinner agave nectar. The nuttiness of the almond flour and the rose essence gives them a Mediterranean flavor. Thanks so much for the recipe, excited to try them using honey next time.
Did the recipe change? I don’t remember there being baking soda and my cookies are definitely not the same.
Hi, Nicole. I haven’t changed the recipe. Bummer, I’m not sure why your cookies didn’t turn out as used to. Do you remember when you had made it the first time?
I found my old print out and it’s the same. It’s not you. I apologize. I’ve been making this for years and have no ides why they’re different. Could the almond flour brand make a difference? They’re puffing up more than a flat sticky cookie.
Oh, I’m so glad to hear that. I was getting worried. That’s really interesting that the cookies are puffing up. I’d definitely try with a different almond flour brand. Since almond flour is the main ingredient, it’ll make the biggest difference.
I’m on a strict medical diet with no processed sugar or dairy, and these are my go-to sweet treats. I make these regularly and have added coconut flakes and lemon zest, and all varieties are good, though plain is my favorite. They’re quick and easy to make, and they freeze and travel especially well. Everyone who’s tried them loves them.
Hi, there! I’m SO happy you tried this recipe and love the cookies. Thank you so much for your feedback!
What could I use in place of honey? And how much? Trying to do sugar free.
You could use maple syrup for honey, but it’s not sugar-free. These cookies are not meant to be sugar-free.
I am new with alternative flour and alternative sweeteners. I am looking forward to trying this recipe but I don’t want to use honey or maple syrup. May I use coconut sugar or Monkfruit instead? If so, how much?
Hi, Tammy. I haven’t tested this recipe with dry sugar, and it’ll require some tweaking if you choose to use coconut sugar or monkfruit, as the batter relies on the liquid from honey/maple syrup for proper consistency.
Lovely simple recipe so thank you for sharing! I made mine with butter instead of coconut oil and otherwise followed the recipe. They are a tad too sweet for me. Can’t even believe I am saying that! Been sugar free for three years now. I will make this again but cut the sugar and maybe increase the fat for consistency. I uses Lily’s sugar free chocolate chips today but can’t wait to try some other options!
Hi, Maria! I can only imagine how sensitive you’re to sugar nowadays!! And you can totally play around with sugar and oil amount, it’s such a flexible recipe. Thank you for your feedback!
I’ve made this recipe quite a few times but never left a comment. They are always a hit. Recently made them for my 3 year old and he was like “Wow mommy these are the best”
Yay, I’m so happy to hear you and your son love these cookies. Thank you for your feedback, Liyana!!